The palest minty green, this a refreshingly elegant soup for a
summer meal or picnic; serve within 24 hours of making for the best
flavour.
Use one kilo of cucumber for the soup; any remaining can be cut
into cubes or slivers andtossed into the soup as a garnish just
before serving
two to three cucumbers, total weight just over 1 kg (2 lb 4
oz)
a small handful of fresh mint leaves
plus 6 sprigs
125 ml (4 fl oz) water
125 ml (4 fl oz) whipping cream
125 ml (4 fl oz) Greek set yogurt
salt
Peel and deseed the cucumbers. Cut into evensized chunks and steam
for 10 minutes.
Whizz in the blender for 30 seconds or so, with the mint leaves and
water, then add the cream and yogurt with a pinch of salt.
Chill in the fridge.
Serve cold, garnished with cubes of cucumber and with a sprig of
mint in each bowl.